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Saturday, 31 October 2009

Rainbow Chard Tart

I have found chard really easy to grow. You can start seedlings indoors and transplant, or start them from seed outdoors. Either way, chard is likely to take off. I have also found that insects and other beasties tend to leave it alone. Another great thing about this plant is it will replenish for harvesting again and again. Chard is a prolific chard "cut and come again" vegetable. I am so looking forward to enjoying it over the winter season. Look at the diversity of the chard growing on my plot. The colours are so amazing: from ruby red, magenta, pink to golden, yellow, oranges and verdant greens. But it is not enough to look at them, I also have to find interesting ways of eating them which isn't really that hard as it is quite a versatile vegetable.

Sift flour and salt into bowl, then add the residue of the bran from the sieve back into the bowl. Add the butter or margarine then rub it into the flour with your fingertips, continue until the mixture looks like breadcrumbs, then add the water a little at a trim and use your fingers to press the mixture together to form a dough, then knead lightly for a couple of minutes until smooth. Then roll out onto floured surface and line an 8 inch tin and trim the edges. Bake at gas mark 6 for 15- 20 minutes until the pastry is set.

For the filling

4 chard stalks, steamed and the leaves minced

1 small onions, finely sliced

2 cloves of garlic, crushed

1 tablespoon of olive oil

150ml single cream or milk

1 egg yolk

Salt and pepper to taste

Method

While tart pastry is cooking, fry the onions and garlic in the oil for 10 minutes until translucent. Stir in minced chard leaves and remove from the heat. In another bowl, mix cream or milk, egg and seasoning, then stir in the onions.

To assemble

Lay the chard stalks into the tart tin, then pour the egg mixture into the tart tin. Bake for 30 – 35 minutes until the egg mixture is cooked and firm to the touch.

21 comments:

How beautiful! I've never thought of making tart with chard. I only put chard in my stir-fry, I've always learned something new from you. I'm wondering if you need a lot of space to grow chard, can I grow them in a big pot?I have very tiny space to experiment with my organic gardening so I mostly put my plants in pots.

Thanks Kalyn.I think you should leave the plant in, you may get some more chard growing.

Hello Mrs Costello,It's been a while since I have heard from you. I do hope your well and look forward to reading your blog the next time you up-date it.Your right - chard isn't particularly tasty, but it has substance and texture and works well with other flavours, so I would certainly recommend growing it, whether its for eating or for its ornamental value.